Master Sheet Pan Architecture with One-Pan Pork Tenderloin (and Two Side Dishes) | Today's Special
This one pan meal is just what you want at the end of a long day. It all cooks at the same time on a baking sheet, but it's all about the arrangement to make sure each component comes out perfectly cooked.
Get the recipe for One-Pan Pork Tenderloin with Green Beans and Potatoes:
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Cheesy Cranberry Pistachio Pork Casserole Recipe - with JUICY Pork Tenderloin
Full Recipe Here:
This video is sponsored by Smithfield. This ‘Cranberry Pistachio Pork Casserole’ is filled with nuts, dried berries, Fontina cheese and flavorful pork tenderloin! I partnered with Smithfield to bring you this delicious and warming comfort food recipe. I love using their Marinated Fresh Pork Tenderloin in Roasted Garlic & Cracked Black Pepper because it pairs perfectly with this recipe. Give this dish a try next time you’re craving for some cheesy comfort food! #ad #sponsored
For more meal inspiration and recipe ideas, visit Smithfield.com/RFRF or Facebook.com/CookingWithSmithfield.
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The Slow Cooked Pork Casserole you'll never forget
A lovely comforting dish, this pork casserole is cooked slowly with cider and stock in the oven. It's finished off with a good splash of cream and a sprinkling of crispy bacon lardons.
I love to serve it with creamy mashed potato for a dinner that has everyone asking for seconds!
Free printable recipe is available on our site:
Non-Alcoholic Version: Cider - this is alcoholic dry cider. You can replace with dry apple juice or a mixture of dry apple juice and stock (in addition to the rest of the stock in the recipe) if you prefer.
Ingredients:
2 tbsp sunflower oil
500 g (1.1lbs) diced pork shoulder
¼ tsp salt
¼ tsp ground black pepper
¼ tsp celery salt optional – I find it adds a nice savoury flavour
1 onion peeled and chopped
12 baby mushrooms chopped in half
2 carrots peeled and chopped
250 ml (1 cup) dry cider (hard cider if you're in the USA)
420 ml (1+¾ cups) chicken or vegetable stock (water + 2 stock cubes is fine)
½ tsp dried thyme
150 g (½ cup) bacon lardons or chopped streaky bacon
1 tbsp cornflour cornstarch mixed with 3 tbsp cold water
60 ml (¼ cup) double (heavy) cream
2 tbsp freshly chopped parsley
To Serve
Mashed potatoes
Steamed kale or other green veg
Instructions
1. Preheat the oven to 170C/325F.
2. Heat 1 ½ tbsp of the oil in a large casserole dish, over a high heat, until hot.
3. Add the pork, salt, pepper and celery salt and brown on all sides - it should take around 6-8 minutes.
4. Turn the heat down to medium and add in the onion. Cook for 5 minutes, stirring occasionally until the onion softens.
5. Add the mushrooms and cook for a further two minutes.
6. Add the carrots, cider, stock and dried thyme. Turn up the heat and bring to the boil. Stir and scrape up any bits that may have stuck to the bottom of the pan.
7. Place a lid on the pan, and place in the oven for 2 ½ to 3 hours*, until the pork flakes apart when you press it with a fork. Check a couple of times during the last hour of cooking and add a splash of water or stock if it's starting to look a little dry.
8. Just before the casserole comes out of the oven, heat the remaining ½ tbsp oil in a frying pan and cook the bacon lardons until crispy. Turn off the heat.
9. Remove the casserole from the oven and stir in the cornstarch and water mixture to thicken, if needed.
10. Stir in the cream. Taste and season with a little more salt and pepper if needed. Sprinkle on the bacon lardons.
11. Serve with green veg on top of mashed potatoes. Sprinkle on a little chopped parsley before serving.
Want to cook in the slow cooker?
Cook the ingredients until the point it's just about to go in the oven. Then transfer to a slow cooker at this point and cook for 6-8 hours on low or 5-6 hours on medium.
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Roasted Boneless PORK LOIN & NEW POTATOES Recipe | DIY Easy Demonstration
Roasted PORK LOIN WITH POTATOES!! Easy to prepare, yet so delicious!! Bake like a pro!! You'll amaze yourself and everyone else, too!! Recipe below...
ROASTED PORK LOIN WITH POTATOES
Preheat oven to 425 degrees F.
3-1/2 Pound Boneless Pork Loin
2 tablespoons olive oil
2-3 garlic cloves, peeled & sliced in half
1-2 teaspoons freshly cracked black pepper
1-3 teaspoons kosher or coarse salt
1-2 Pounds New Potatoes (any potato will do), rinsed & cut in half
1. Add 1 tablespoon of olive oil over the PORK LOIN. Rub into meat. Sprinkle with salt and pepper evenly.
2. Using a paring knife make random cuts into PORK LOIN to add garlic cloves.
3. Add PORK LOIN to a baking dish with sides. Bake for 1 hour and 45 minutes or until internal thermometer reaches 145 degrees F. or 62 degrees C.
4. During the last five minutes before 1 hour of baking time is up on the PORLK LOIN prepare potatoes. Cut potatoes in half. Add to a large mixing bowl with olive oil, salt, and pepper. Toss potatoes until well coated.
5. Add potatoes around the PORT LOIN. Continue baking for an additional 30 to 45 minutes or until potatoes are tender.
6. Remove from oven. Let rest 10 minutes before slicing ROASTED PORK LOIN!!
7. Sever immediately!!
TIPS: Store leftovers in an airtight container in the refrigerator up to 2 days.
~~~ENJOY your ROASTED PORK LOIN WITH POTATOES~~~
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Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.
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Cheesy Pork Chops & Potatoes Casserole, A Delicious Dinner Idea
Cheesy Pork Chops & Potatoes Casserole, A Delicious Dinner Idea
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Comforting, Spirit Lifting Creamy Pork and Apple Casserole
This Pork & Apple Casserole is a warm comforting dinner on the table that lifts everyone's spirits and guarantees clear plates all around.
Free printable recipe is available on our site here:
Ingredients:
• 2 tbsp olive oil
• 500g (1/1 lbs) pork shoulder steaks - chopped into large chunks
• ½ tsp salt
• ½ tsp black pepper
• 1 medium onion - peeled and chopped
• 8 mushrooms, sliced (I like chestnut mushrooms, but any medium sized mushroom will do – or swap for 12-14 button mushrooms)
• 2 cloves of garlic - peeled and crushed
• 240ml (1 cup) dry cider
• 420ml (1 ¾ cups) chicken or vegetable stock – water plus 2 stock cubes is fine
• ½ tsp dried sage
• 80ml (1/3 cup) double (heavy) cream
• 2 dessert apples - sliced into wedges (not too thin or they'll disintegrate) - I use Jazz apples
• Fresh sage leaves to serve
• Fresh thinly sliced apple to serve
Serve with roasted radishes, broccoli and mashed potato
Process:
• Preheat your oven to 170c/325f (fan)
• In a flame-proof casserole dish, heat up the oil and add the pork, salt and pepper. Cook on high heat, turning a few times for 5-6 minutes to seal the meat.
• Add the onions and mushrooms, turn the heat down to medium and cook for 5 minutes, stirring every so often until the onions soften.
• Add the garlic and cook for a further minute.
• Add in the cider, stock and dried sage.
• Stir and bring to the boil, place a lid on and place in the oven for 90 minutes. Check on it every so often to give it a stir and make sure it's not going dry. If it is, just add in a splash of water.
• Once the pork has been in the oven for 90 minutes, take it out and stir in the cream and apple slices.
• Place the lid back on and place back in the oven for 25 minutes until the apples are tender.
• Serve with green veg, mashed potatoes or roast potatoes.
• I like to top my casserole with sage leaves, thinly sliced apple and a grind of black pepper.
Can I freeze it?
Yes - make the casserole, then cool, cover and freeze. Defrost overnight in the refrigerator, then reheat as per the make-ahead instructions above.
Can I make it in the slow cooker?
Yes - cook in a large frying pan right up until it's ready to go in the oven, then instead of cooking in the oven, transfer to the slow cooker. Cook on high for 3 hours or low for 5 hours. After this time, add in the sliced apples and cook for a further hour (for high or low heat setting). Stir in the cream right before serving.
If you don't want to mess around with adding apples in the last hour of cooking, you can add them as soon as you add everything to the slow cooker. The apples will be softer and may fall apart a little, but it's a little simpler and easier and will still taste great. The total cooking time in the slow cooker will be 4 hours on a high heat and 6 hours on low heat. I'd also serve with a very thinly sliced apple for garnish too - so you have a bit of crunch and good apple flavour in there.
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